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1
Preheat oven to 350 degrees F.
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2
Slice beef against the grain into thin strips.
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3
Then roughly chop into 1/2- to 1-inch sized pieces.
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4
Sprinkle with salt and pepper.
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5
Heat a large cast iron skillet (mine is 12 inches in diameter, with tall sides) over medium to medium-high heat.
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6
Add beef and brown it, stirring occasionally.
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7
Remove browned beef to a plate with a slotted spoon.
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8
Discard all but 2 tablespoons of the beef fat, and then add 2 tablespoons of butter to the beef fat in the pan.
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9
Once butter is melted, add the onion, red bell pepper, poblano pepper, mushrooms, jalapeno pepper, and garlic.
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10
Stir to incorporate.
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Cook until the onions are transparent and the mushrooms are nicely softened, about 10 to 12 minutes.
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12
Now slide everything in the skillet to one side.
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13
Tilt the skillet to draw the juices from the vegetables out into the empty side of the skillet.
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14
Add remaining 4 tablespoons of butter to empty side of skillet.
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15
When the butter is melted, sprinkle the flour over the butter, whisking all the while (a flat whisk works awesome here!).
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16
Draw in as much butter, beef fat, and juices from the vegetables as you can, into the flour.
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17
The mixture will be thick and paste-like.
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18
Cook for a minute or two, until the mixture is browned and fragrant.
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19
Add soy sauce, Tabasco, and Worcestershire to the gravy side of the skillet.
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Whisk and cook for 1 minute.
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21
Then slowly add the milk while you whisk and scrape the bottom of the skillet.
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22
Once this mixture is smoothed out, bring the vegetable mixture into the milk mixture, and then add the reserved beef.
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23
Stir to incorporate.
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24
Cook until thickened, about 8 to 10 minutes.
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25
Then stir in sour cream, plus 2 tablespoons of chopped cilantro.
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26
Next add the corn and half of each of the cheeses, and stir to incorporate.
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27
Taste the gravy, adjusting with additional salt and pepper if needed.
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28
Level mixture out in the skillet.
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29
Then top with frozen tater tots.
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30
Place skillet in the preheated oven and bake for 35 minutes, then remove from oven and sprinkle with remaining cheese cubes and plenty of freshly ground black pepper.
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31
Place skillet back into the oven and bake for an additional 10 minutes.
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32
Then place skillet underneath the broiler for a few minutes, until the hotdish is bubbling and the tater tots and cheese are browned to your liking.
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33
Remove from oven and sprinkle with reserved diced red bell pepper, poblano pepper, jalapeno slices, and remaining cilantro.
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34
Serve hot.
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35
I like to eat mine with ketchup for dipping.
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36
Because.
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37
Tater tots!
